Honey Free Ginger Garlic Paste with Turmeric
This punchy, golden paste is one of those fridge staples that quietly transforms everything it touches — stir-fries, marinades, soups, roasted vegetables, you name it. Fresh ginger and a full two heads of garlic come together with ground turmeric and a splash of olive oil to create something deeply aromatic and genuinely versatile. The food processor does the heavy lifting, breaking everything down into a smooth, uniform paste in just a couple of minutes. Store-bought versions often sneak in sweeteners or preservatives, so making your own means you know exactly what's in the jar. The olive oil helps bind the paste and keeps the texture silky rather than gritty or dry. Freezing portions in an ice cube tray is a brilliant move — you'll always have a ready-to-go cube when a recipe calls for a flavor boost. Once you have a batch on hand, you'll wonder how your kitchen ever functioned without it.
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Learn more →Ingredients
16 servings
- 6 oz fresh ginger, peeled and roughly chopped
- 6 oz garlic cloves, peeled (about 2 heads)
- 1 tsp ground turmeric
- 2 tbsp extra virgin olive oil
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Add the ginger, garlic, turmeric, salt, and black pepper to a food processor or blender. Pulse 8–10 times until the mixture is roughly broken down.
- 2
Drizzle in the olive oil and process continuously for 30–60 seconds, scraping down the sides once, until the paste is smooth and uniform with no large chunks remaining.
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